Butter Garlic Shrimp: 15 Insane Tricks for Crazy Fast Flavor

I made butter garlic shrimp on a Tuesday when the fridge was almost empty and ended up eating it standing at the stove with a piece of bread. The sauce dripped down my wrist. Steam rose off the shrimp and the corn rounds were still sizzling. My kid walked in and grabbed one before I could say anything.

And that is how dinner happens around here sometimes.

Why This Butter Garlic Shrimp Beats Every Other Version

Most restaurant versions come out rubbery. I ordered it at that seafood place by the highway last month and the shrimp were tough and the sauce was thin. They charged $16.95. I left half on the plate.

Online recipes keep telling you to marinate for hours or use wine or cream. I tried one that wanted me to deglaze with white wine. The alcohol smell never left and the shrimp overcooked while I waited for it to reduce. Never again.

This way is just butter, garlic, a splash of soy, and the shrimp go in last. They curl up pink in two minutes. The corn soaks up the sauce. You can finish the whole thing before the rice is even done.

You get the garlic smell first, then the butter browns a little, and the shrimp stay soft. That is the whole point.

What You Need

• 1 pound large shrimp, peeled and deveined (the frozen bag at Costco was $9.87)
  Thaw them in cold water for ten minutes. Do not use the tiny salad shrimp. They disappear.
• 4 tablespoons butter (Land O’Lakes salted stick)
  I use the real stuff. Margarine turns greasy.
• 6 garlic cloves, minced
  Yes six. Okay fine, I sometimes do eight.
• 2 tablespoons soy sauce (the Kikkoman bottle I keep in the door)
• 1 teaspoon paprika
• 1 ear of corn, cut into thick rounds
• 2 green onions, sliced
• Black pepper

I once tried olive oil instead of butter because I was out. The sauce never thickened and the garlic burned. Stick with butter.

If you want the full numbers on shrimp check the USDA food data.

For more on garlic you can look at the Wikipedia page.

And the butter brand site has storage tips if you care: Land O’Lakes.

How I Actually Make Butter Garlic Shrimp

1. Heat a 12-inch nonstick skillet over medium-high. Drop in the butter. Let it melt and foam.
2. Add the minced garlic. Stir for 30 seconds. It will smell sharp and start to turn golden. If it browns too fast pull the pan off the heat for a second.
3. Pour in the soy sauce and sprinkle the paprika. The sauce will bubble and turn dark. Stir once.
4. Toss in the shrimp in a single layer. They look gray and floppy at first. Keep going.
5. Add the corn rounds around the shrimp. Let everything cook 2 minutes. Flip the shrimp. Another 2 minutes. They should be pink and curled.
6. Kill the heat. Sprinkle the green onions over the top.

The first time the garlic burned black because I walked away. I scraped it out and started over with fresh butter. The shrimp should feel firm but still give a little when you press them. You hear the soft sizzle the whole time and the butter smell fills the kitchen.

Anyway it is done when the sauce coats the shrimp and the corn looks shiny.

Quick note

I keep a free list of the fast skillet dinners I make on busy nights. Link is under the video if you want it.

Leftovers, Storage, and Random Stuff

Day-two butter garlic shrimp gets a little firmer. Reheat it in a small pan over medium for 3 minutes with a splash of water so the sauce loosens. Or microwave a plate for 1 minute, stir, then 30 more seconds.

I store it in the glass containers from Target that cost $6.49 for the set. Fridge for two days max. The corn holds up but the shrimp can get rubbery if you push it longer.

When the shrimp are gone I pour the leftover sauce over rice or noodles. Or check my quick shrimp recipes for other ideas. And if you have extra garlic butter left you can use it in my weeknight pasta.

One time I left the skillet on the stove and the sauce turned into glue. I had to soak it overnight. Do not be like me.

Butter Garlic Shrimp FAQs

How long does butter garlic shrimp take start to finish?

About 12 minutes if the shrimp are already thawed. Most of that is waiting for the butter to melt.

Can I use frozen shrimp without thawing?

I tried it once. They released too much water and the sauce got thin. Thaw them first.

Do I have to add the corn?

No but it soaks up the sauce and makes the pan look fuller. Leave it out if you hate corn.

Can I make butter garlic shrimp without soy sauce?

You can skip it but the sauce will taste flatter. A pinch of salt helps a little.

Go make butter garlic shrimp tonight. Grab the free skillet list in the comments if you want the rest of the fast ones I cook.

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Prep Time: 8 minutes
Cook Time: 8 minutes
Total Time: 16 minutes
Yield: 3 servings

Ingredients

• 1 pound large shrimp, peeled and deveined (thawed)
• 4 tablespoons butter
• 6 garlic cloves, minced (yes that many)
• 2 tablespoons soy sauce
• 1 teaspoon paprika
• 1 ear corn, cut into rounds
• 2 green onions, sliced

Instructions

1. Melt butter in a 12-inch skillet over medium-high.
2. Add garlic and stir 30 seconds until fragrant.
3. Pour in soy sauce and paprika. Let it bubble.
4. Add shrimp and corn. Cook 2 minutes per side until pink.
5. Turn off heat. Top with green onions. (The sauce looks thin at first. It thickens as it sits.)

Notes
(If the garlic starts to brown too fast just pull the pan off the burner for a second.)
(Yes the corn rounds look weird floating in the sauce. Keep going.)